Cut the aubergine and zucchini then place them in a pan and add some water. Cover the pan with a lid. Let it steam for 15 mins. Once the aubergine is soft, remove all from pan, scope the flesh out and throw away the skin.

Add some olive oil to fry the crushed garlic for 30 seconds, then add aubergine and zucchini. Crushed them with a wooden spoon and fry for 10mins.

Add tomatoes, basil, balsamic vinegar and salt.

Spread a layer of the sauce in a baking tray. Spread a layer of ricotta and sprinkle over with a generous amount of parmesan, then spread over a layer of lasagne sheets. Repeat once more, until your dish is full. Finish with parmesan and basil.